Lemon Meringue Pie Recipe

Lemon Meringue Pie Recipe

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This classic lemon meringue pie features a zesty lemon filling, perfectly balanced with a light and fluffy meringue topping. It’s a delightful dessert that combines tartness and sweetness, making it a perfect ending to any meal.

Ingredients:

For the crust:

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1/4 teaspoon salt

For the lemon filling:

  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • ½ teaspoon salt
  • 1 ½ cups water
  • 3 large egg yolks, beaten
  • 2 tablespoons unsalted butter
  • ½ cup fresh lemon juice (about 2-3 lemons)
  • Zest of 1 lemon

For the meringue:

  • 3 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Prepare the crust:
    • Preheat the oven to 350°F (175°C).
    • In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until well combined.
    • Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
    • Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
  2. Make the lemon filling:
    • In a medium saucepan, whisk together the sugar, cornstarch, flour, and salt. Gradually add the water, stirring until smooth.
    • Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
    • Remove from heat.
    • In a small bowl, whisk the beaten egg yolks. Gradually stir in a small amount of the hot mixture to temper the yolks, then slowly whisk the tempered yolks back into the saucepan.
    • Cook for an additional 2 minutes, stirring constantly.
    • Remove from heat and stir in the butter, lemon juice, and lemon zest. Pour the filling into the cooled crust.
  3. Prepare the meringue:
    • In a large mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    • Gradually add the sugar, continuing to beat until stiff peaks form.
    • Stir in the vanilla extract.
  4. Assemble the pie:
    • Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking.
    • Use a spatula to create peaks and swirls in the meringue.
  5. Bake:
    • Bake in the preheated oven for 10-12 minutes, or until the meringue is golden brown.
    • Remove from the oven and let cool completely at room temperature before serving.
  6. Serve:
    • Slice and enjoy your homemade lemon meringue pie!

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